Shakshoukeh is a classic dish to accompany a family Sunday brunch. Common throughout the Levant and North Africa, it is a beautiful mixture of fragrant spices, eggs and vegetable. I found this gorgeous recipe in Joudie Kalla’s latest cookbook, ‘Baladi’. The recipe originated from her Teta Naila, who lived by the sea in Palestine and used herbs and vegetables available to her.

INFORMATION

CategoryDifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

INGREDIENTS

 3 tbsp Olive Oil
 1 Leek (sliced into rings)
 2 Garlic Cloves (finely chopped)
 1 Green Bell Pepper (diced)
 1 Green Chili (chopped)
 6 Green Tomatoes (sliced into rings)
 2 cups Water
 1 Swiss Chard (stalks removed cut into bite size pieces)
 ½ cup Oregano
 1 tsp Cumin (ground)
 1 tsp Paprika
 4 Eggs
 Salt and Pepper (to taste)

INSTRUCTIONS

1

Preheat the oven 400F.

2

Place the olive oil in a large pan over medium heat and add the leeks. Slowly cook them down until soft and tender, 3-4 minutes.

3

Add the garlic and green peppers and continue to cook for about 5 minutes until softened.

4

Add the chilies and tomatoes and continue to cook for 6-7 minutes to create a thick sauce. Add water and cook for 7-8 minutes, then add the chard and allow it to wilt into the mix.

5

Once the flavours are combined, add the fresh oregano leaves and season with salt and pepper.

6

Add spices, taste for seasoning and once you are happy with the consistency and flavour, make 4 tiny wells in the thick sauce.

7

Crack the eggs into the wells and place the pan in the oven.

8

Bake for upto 7 minutes, depending on how you like your eggs cooked.

9

Serve with taboon bread and eat immediately.

Ingredients

 3 tbsp Olive Oil
 1 Leek (sliced into rings)
 2 Garlic Cloves (finely chopped)
 1 Green Bell Pepper (diced)
 1 Green Chili (chopped)
 6 Green Tomatoes (sliced into rings)
 2 cups Water
 1 Swiss Chard (stalks removed cut into bite size pieces)
 ½ cup Oregano
 1 tsp Cumin (ground)
 1 tsp Paprika
 4 Eggs
 Salt and Pepper (to taste)

Directions

1

Preheat the oven 400F.

2

Place the olive oil in a large pan over medium heat and add the leeks. Slowly cook them down until soft and tender, 3-4 minutes.

3

Add the garlic and green peppers and continue to cook for about 5 minutes until softened.

4

Add the chilies and tomatoes and continue to cook for 6-7 minutes to create a thick sauce. Add water and cook for 7-8 minutes, then add the chard and allow it to wilt into the mix.

5

Once the flavours are combined, add the fresh oregano leaves and season with salt and pepper.

6

Add spices, taste for seasoning and once you are happy with the consistency and flavour, make 4 tiny wells in the thick sauce.

7

Crack the eggs into the wells and place the pan in the oven.

8

Bake for upto 7 minutes, depending on how you like your eggs cooked.

9

Serve with taboon bread and eat immediately.

Shakshoukeh Khadra
Shakshoukeh Khadra